Breaded Chicken Cutlets

Ingredients:

• 4 skinless, boneless chicken breasts (about 200g each)
• 0.5 tsp dried thyme
• 2.5 cups fresh breadcrumbs
• 1 cup flour
• 3 large eggs, lightly beaten
• 3/4 cup vegetable oil
• Lemon wedges, for serving

Preparation:

1. Preheat oven to 175°C. Place a wire rack on a rimmed baking sheet.
2. Pound each chicken breast between two pieces of plastic wrap to an even thickness of 0.5 cm. Sprinkle each cutlet with thyme and a generous pinch of salt and black pepper. Place the breadcrumbs, flour, and eggs in 3 separate shallow plates. Dredge each chicken piece first in the flour, shaking off any excess, then in the egg, and finally in breadcrumbs, pressing so that they stick. Place the chops on a plate.
3. Heat 3 tablespoons of vegetable oil in a large skillet over medium heat. Add one chicken cutlet and cook until browned and crispy, turning once, 2-3 minutes per side. Transfer to the prepared baking sheet and cook the remaining chicken cutlets in the same manner. Transfer the chicken to the oven and bake until cooked through, about 5 minutes. Season with salt and serve with lemon wedges.